Julia Child’s Coq au Vin (Printable Version)
Tender chicken braised in red wine with bacon, mushrooms, and herbs for a rich, comforting meal.
# Ingredients Required:
→ Poultry
01 -
1.4 to 1.8 kilograms bone-in chicken pieces (whole cut-up chicken or thighs preferred)
→ Liquids
02 -
750 milliliters high-quality red wine (Burgundy preferred; Pinot Noir as substitute)
03 -
240 milliliters chicken stock
→ Meats
04 -
115 grams bacon or lardons (can substitute with turkey bacon)
→ Vegetables
05 -
1 medium onion, chopped
06 -
2 medium carrots, sliced
07 -
2 cloves garlic, minced
08 -
230 grams pearl onions (optional; may replace with chopped yellow onion)
09 -
230 grams mushrooms, quartered (button or cremini)
→ Pantry
10 -
30 grams tomato paste
11 -
16 grams all-purpose flour (or gluten-free flour)
12 -
15 milliliters fresh thyme leaves (or 1 teaspoon dried thyme)
13 -
1 bay leaf
14 -
Salt and freshly ground black pepper to taste
→ Dairy
15 -
28 grams butter
→ Herbs
16 -
Fresh parsley, chopped (for garnish)
# Guide to Cooking:
01 -
Combine chicken with red wine, thyme, bay leaf, and minced garlic in a large resealable bag. Refrigerate for at least 2 hours or overnight to infuse flavors.
02 -
In a large Dutch oven, cook bacon over medium heat until crisp, approximately 5 to 7 minutes. Remove bacon and set aside, leaving rendered fat in the pot.
03 -
Remove chicken from marinade, reserving the liquid. Pat dry, season with salt and pepper, then brown in bacon fat over medium heat until golden on all sides, about 10 minutes. Work in batches if needed.
04 -
Remove browned chicken and sauté onions, carrots, and mushrooms in the same pot over medium-high heat until softened, 5 to 7 minutes. Add garlic during the last minute to avoid burning.
05 -
Stir in tomato paste, then sprinkle flour over vegetables and mix thoroughly. Gradually add reserved marinade and chicken stock, stirring to combine evenly.
06 -
Return chicken and cooked bacon to the pot. Add thyme and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes to meld flavors.
07 -
Remove lid and add pearl onions. Continue cooking uncovered for 15 to 20 minutes until chicken is tender and cooked through. Adjust seasoning with salt and pepper as needed.
# Extra Suggestions:
01 -
For easier marination, use a large zip-lock bag to prevent spills. To thicken sauce, remove chicken after cooking and let sauce reduce a few minutes before serving.
02 -
A splatter guard helps contain grease when cooking bacon.